102results about How to "No taste" patented technology

The invention belongs to the field of tea processing and mainly provides ganoderma lucidum black tea and a processing technology thereof. The problems in the prior art that ganoderma lucidum and tea activated ingredients cannot be effectively combined and absorbed by a human body, the taste and the color are poor, the soup is turbid, and the product quality is difficult to control when spore powder is used (China Food and Drug Administration stipulates that ganoderma lucidum spore powder cannot be used as a common food raw material). The raw materials comprise black tea fresh leaves and ganoderma lucidum granules. The processing technology comprises the procedures: cutting ganoderma lucidum into granules, putting on a steamer and steaming, selecting the black tea fresh leaves, withering the black tea fresh leaves, simultaneously rolling the ganoderma lucidum and the tea, fermenting, drying, extracting fragrance and examining quality. As the ganoderma lucidum black tea is prepared through the mixed fermentation of the ganoderma lucidum and the black tea, the interior quality of the tea is enriched, and the health-care function of the tea is improved. The tea can perform the functions of protecting the liver, nourishing the stomach, calming the nerves, pacifying the mind, brightening the eyes, reducing blood pressure, blood fat and blood sugar, improving body immunity, delaying aging and the like. Besides, the soup is clear, the taste is great, and the black tea variety in China is enriched.

The invention discloses red jujube and goat milk beer. The red jujube and goat milk beer is prepared from a red jujube and goat milk lactic acid liquid and originally brewed beer according to the volume ratio of (1:0.5) to (1:2), wherein the red jujube and goat milk lactic acid liquid is prepared from the following raw materials in parts by weight: 100 parts of goat milk, 10-15 parts of red jujube juice, 0.3-0.5 part of compound lactobacilli, 4-8 parts of a sweetening agent, and 0.35-0.5 part of a stabilizer; and the originally brewed beer is prepared from the following raw materials in parts by weight: 150 parts of malt juice, 0.075-0.15 part of hops and 0.3-0.75 part of beer yeast. The invention also discloses a preparation process of the red jujube and goat milk beer. With goat milk, malt and red jujubes as raw materials, lactic acid fermentation and alcoholic fermentation are respectively carried out, and then after-ripening fermentation on the lactic acid is carried out in a mixing manner. The red jujube and goat milk beer disclosed by the invention is good in stability, pure in color and good in taste, has the flavors of yoghourt and beer, has the fragrance of the red jujube and the irritate taste of carbon dioxide, caters to the tastes of consumers, is healthy, nutrient, green and health novel beverage, and has a wide market prospect.

The making process of no-sugar health wine includes dissolving mangosteen triterpene glycoside extracted form alcoholized mangosteen into edible alcohol to obtain mangosteen triterpene glycoside solution; regulating the temperature of completely fermented grape juice as base wine to 18-28 deg.c; mixing the mangosteen triterpene glycoside solution and the fermented grape juice; and maintaining the mixture at 18-28 deg.c for over 2 hr to obtain the no-sugar health wine. The no-sugar health wine contains no monosaccharide, disaccharide and polysaccharide and is suitable for all people. It has the health functions similar to various grape wine as well as the health functions of clearing away heat of pharynx and larynx, moistening lung and relieving cough, like mangosteen.

The invention discloses a preservation method of tender lotus rhizome. The preservation method of the tender lotus rhizome comprises the following steps of firstly cleaning the tender lotus rhizome, chopping the cleaned tender lotus rhizome into a plurality of sections, carrying out quick high-temperature blanching treatment on the chopped sections, and then soaking the treated sections in water with low temperature not higher than 10 DEG C for a short time; taking out the soaked sections, sterilizing, cooling to be at room temperature, and adding the sterilized sections to a fresh-keeping agent to be preserved. By using the preservation method of the tender lotus rhizome, the preservation time of the tender lotus rhizome can be effectively prolonged, and the tissue and the character of the tender lotus rhizome can be greatly kept.

The invention relates to dried-crisp flavor bean curd thin sheets, which are produced by sequentially carrying out soaking, grinding, pulp filtering, pulp cooking, solidification, molding, pressing, cutting, stirring, baking, packaging and other technical steps. According to the present invention, the dried-crisp flavor bean curd thin sheets have advantages of green property, health, high protein content, thin skin, easy taste achieving, good taste, crispness, long shelf life, easy eating, easy water returning, good toughness after water returning, and significant economic value.

The invention relates to new type air cooling multifunctional air conditioning refrigeration preserving system. It is made up of single screw no oil air compressor, tube ceramics ozone producer, freezing water ozone dissolving groove, ammonia refrigerating machine, ozone de-sorption groove, air cooling machine, cistern, water pump, spray head, preserving bank, pressure regulating water purifier, hot cold air generator. It has the advantages of no Freon air refrigerating, no pollution, no green house effect, and saving energy. It can fully replace the existing preserving technique, and makes people can enjoy secure meet, grain, fruit, and vegetable.

The invention provides a purely natural solid-state preservative of chilled fresh meat. The solid-state preservative comprises the following components in parts by weight: 25 to 35 parts of tea polyphenol, 30 to 40 parts of mycose and 30 to 40 parts of nisin. The solid-state preservative has the technical effects that the color and the flavor of the chilled fresh meat are maintained, namely, the chilled fresh meat is pure in color and good in flavor while the generation of a Rancio taste is avoided; the shelf life is ensured, namely, the shelf life of fresh pork is maintained for more than 10 days, and the shelf life of a cooked meat product is maintained for more than 120 days; the solid-state preservative is sanitary and safe, namely, the solid-state preservative is prepared from natural plant raw materials for replacing chemical additives, so that the solid-state preservative conforms to the requirement of a processing technology of green food.

The invention provides a preparation method of polypropylene short fibers without peculiar smells, belonging to a field of the preparation method of the polypropylene fiber. The method comprises: adding polypropylene slices into a fusion screw A and a fusion screw B as a surface layer and a core layer, adding the surface layer and the core layer into a metering pump of a spinning machine with a mass percent of 40-60 : 40-60, cladding a tasteless oil agent on surfaces of the fibers after the fibers are molded, obtaining fiber bundles through passing an oiling stick of an oil agent groove, a three-step drawing machine, a setting machine, a crimper, a smell removing groove and a second setting machine, and cutting the fiber bundles by using a cutter to obtain the polypropylene short fibers without the peculiar smells, wherein a fusion index of the polypropylene slices added into the fusion screw A is 32 g / 10 min, a fusion index of the polypropylene slices added into the fusion screw B is 28 g / 10 min, and a temperature of the smell removing groove is 135-145 DEG C. The obtain polypropylene short fibers is free of the peculiar smells.

The present invention belongs to the field of tea processing and mainly provides a ganoderma lucidum black tea and a processing technology thereof. The products will enrich the tea leaf varieties in the Chinese tea leaf industry, provide consumers with versatile tea drinks, and foster and enhance the Chinese tea culture. The raw materials include raw tea fresh leaves and ganoderma lucidum particles. The processing technology line is as follows: cutting ganoderma lucidum into particles, enzyme deactivating raw tea fresh leaves, rolling the ganoderma lucidum and tea leaves together, pile fermenting, rolling again, drying, inspecting, and checking and accepting. The ganoderma lucidum and raw tea are mixed and prepared into ganoderma lucidum black tea, the inherent quality of tea leaves are enriched, and the health-care functions of the tea is improved. The ganoderma lucidum black tea can protect liver, nourishing stomach, calm heart and mind, improve eyesight, lower blood pressure, blood lipids and blood sugar, improve human body immunity, prevent aging, etc., and the tea soup is orange yellow, the mouthfeel is good, and the black tea varieties of our country is enriched.

An oral disintegrating tablet of the common flavone of haw leaf is prepared from said common flavone, filler, disintegrant, effervescent agent, lubricant and flavouring through proportionally mixing, and die pressing.

The invention belongs to the field of food processing technology, and particularly relates to a vegetarian nutritional powder and a preparation method thereof. The vegetarian nutritional powder comprises cooked cereal powder, a nutrition regulating agent, and a flavor regulating agent, wherein the granularity of 80% of nutritional powder is smaller than 120 meshes, and the granularity of 100% of nutritional powder is smaller than 100 meshes; the content of protein is greater than 20%, the content of GABA (gamma-aminobutyric acid) is greater than 500mg / 100g, and the content of VB (vitamin B) isgreater than 2mg / 100g; the cereals comprise grains and potatoes, the grains comprise brown rice, corn, millet, coix seeds, oats, barley, green beans, red beans, black beans and polished rice, and thepotatoes comprise yam, lotus root, and kudzu root. The preparation process comprises the following steps of (1) cleaning of the raw materials; (2) nutrition conditioning; (3) drying; (4) crushing; (5) nutrition and flavor compounding; (6) bacteria reduction; (7) packaging. The vegetarian nutritional powder has the characteristics that the target nutrients are enriched through nutrition conditioning, so that the target nutrients can fully meet the requirements; the vegetarian nutritional powder is uniform and fine, the solubility is good, the absorption effect is good, the mouth feel is good,and the like; any artificial synthesis matter is not manually added in the processing process, and the healthier effect is realized.

The invention discloses an enzyme special for animal protein hydrolysis and a preparation method thereof, and belongs to the technical field of enzyme preparations. The enzyme special for animal protein hydrolysis is prepared from the following raw materials in percentage by weight: 8 to 12 percent of papain, 8 to 12 percent of bromelain, 4 to 7 percent of nuclease, 8 to 12 percent of flavourease,18 to 22 percent of edible salt, 4 to 7 percent of trehalose and 35 to 45 percent of glucose. The enzyme is formed by combining various natural biological enzymes according to certain proportions, and is an enzyme product special for compound type animal protein hydrolysis for hydrolysis according to animal food byproduct raw materials and different treatment processes. The enzyme disclosed by the invention is used for hydrolyzing all types of animal proteins; required polypeptides, small peptides and amino acid products can be obtained by controlling the hydrolysis degree, so that the yield,the dissolvability, the flavor and the taste of a product reach new product levels to meet various demands of people.

The invention belongs to the plant pyrolysis field, which particularly relates to a method for purifying plant fumigation matter. The invention is characterized in that the method for purifying comprises the following three steps: distilling primary liquid, adsorbing and filtering, and adsorbing and filtering again. The purifying method of the invention is simple, production cost is low, and degree of purity of products is high. Plant fumigation matter which is prepared by the invention is colourless and transparent, which has no peculiar smell and toxicity, and has the functions of killing viruses, sterilizing, killing acari, resisting oxidation, deodorizing, resisting moth, relieving itch and beautifying. The invention can be extensively applied in the fields such as food, medicine, daily chemical, environmental protection and the like.

The invention discloses a donepezil hydrochloride orally disintegrating tablet. The main medicine of the donepezil hydrochloride orally disintegrating tablet is donepezil hydrochloride; and the auxiliary medicines of the donepezil hydrochloride orally disintegrating tablet comprise mannitol, microcrystalline cellulose, hyprolose, crospovidone, sodium bicarbonate, citric acid, soluble saccharin, carboxymethyl starch sodium, magnesium stearate and essence. The invention can preferably treat the low-degree or moderate-degree alzheimer type dementia, can preferably improve the cognitive dysfunction, the mental and behavioral abnormalities and the daily self-care ability of the patient who suffers from the alzheimer type dementia (AD), can alleviate the dementia degree, is convenient to take, can fast disintegrate, and is convenient for the old or the patient who has medication obstacles or is hard to take water.

The invention belongs to the technical field of medicine, and discloses a vigabatrin oral liquid preparation for children and a preparation method thereof. Antiepileptic medicine of vigabatrin is usedas an active ingredient; proper auxiliary materials, such as sweetening agents, mucilage, aromatics and preservatives are added; liquid with clear and transparent appearance, good mouthfeel and highstability is prepared. The vigabatrin preparation is a solution type; the concentration is proper; the medication dosage can be precisely regulated; the taking is convenient; the absorption is fast; the effect taking speed is high; the clinic medication and family medication requirements can be met; the medicine can be easily accepted by children patients. The vigabatrin oral liquid preparation provided by the invention can sufficiently overcome the defects that the dosage of tablets and granules cannot be precisely regulated, and the medicine taking by children is difficult.

The invention discloses an andrographolide dry suspension which is particles prepared from andrographolide and accessories by mixing and spraying, wherein the accessories have relatively low melting points and are any two of hexadecanol, octadecanol, glyceryl monostearate, glyceryl behenate, stearic acid, beewax, polyvinyl alcohol and polyethylene glycol; the total mass of the accessories with relatively low melting points is 0.1-10 times that of andrographolide; and the accessories also include at least one other accessory. The andrographolide dry suspension disclosed by the invention is convenient to take simply by adding a little water; and with little bitterness, the andrographolide dry suspension realizes a good taste modifying effect on andrographolide and is suitable for children, old people and patients suffering dysphagia.

The present invention relates to a health-care garlic spread product. It is characterized by that its formula includes garlic, fermented soya beans, salt, monosodium glutamate, sugar, nucleotide and guanylate, their weight ratio is 5-9:0.5-2.5:0.4-0.9:0.3-0.6-0.3-0.7:0.05-0.2:0.05-0.2. Its preparation method includes the following steps: (1), dewatering peeled garlic; (2), soaking the peeled garlic in edible vinegar for 1-2days; (3), making garlic spread; (4), adding fermented soya beans, salt, monosodium glutamate, sugar, nucleotide and guanylate, uniformly stirring them to obtain their mixture; and (5), packaging said mixture so as to obtain the invented product.

The invention discloses a preparation method of a soy isolate protein rich in branched chain amino acid. The preparation method comprises the following steps: preparing the soy isolate protein firstly, stirring uniformly, heating, hydrolyzing with alkaline protease, stabilizing the pH (potential of hydrogen) within an appointed range in the hydrolysis process by using NaOH; inactivating the hydrolysate with boiling water, adjusting the pH value by adding HCl, centrifugally separating, taking supernatant for later use; freeze-drying the hydrolysate by a vacuum freeze-drying machine, and porphyrizing the hydrolysate to be put into the drying machine; adjusting the pH value of the solution, and under the presence of L-cysteine, adding papain to catalyze the reaction, wherein the enzyme adding amount is 2%; after the reaction is finished, depositing protein with ethanol, centrifugally separating, enabling the protein to pass through a dialysis bag, centrifugally separating, and freeze-drying, so as to obtain the final product, namely the precipitate. Compared with the prior art, the branched chain amino acid is introduced into proteins such as soy protein by using a plastein synthesis method, so as to obtain a plastein product rich in branched chain amino acid, the purpose of supplementing the branched chain amino acid can also be achieved after the plastein product is eaten; furthermore, the product is stable in character, preferable in processability, and does not have any bad mouth feel.

The invention relates to chicken feed for increasing immune organ indexes. The chicken feed comprises a feed main ingredient, wherein the feed main ingredient comprises the following components: dry corn, 43% soybean meal, bran, DDGS, corn protein power, flour, north sea fish meal, a mildew preventive and a chicken feed 511E. A traditional Chinese medicine additive comprises the following raw materials: white hyacinth bean, changium smyrnioides, radix isatidis, white atractylodes rhizome, white paeony root, coriolus versicolor and radix glycyrrhizae. The chicken feed for increasing the immune organ indexes, provided by the invention, is reasonable in formula, high in palatability, capable of being quickly digested and absorbed, effectively improving the immunity of chicken, improving the daily gain mass, lowering the mass ratio and remarkably lowering the mortality and elimination rate.

The invention discloses a rose petal fresh-keeping formula. The rose petal fresh-keeping formula comprises, by mass, 1%-99.7% of fresh rose petals, 0.1%-30% of edible salt, 0.1%-50% of D-sodium erythorbate and 0.1%-20% of citric acid. The rose petal fresh-keeping method comprises the steps of petal picking, cleaning and airing, fresh-keeping ingredient treatment and packaging and refrigeration, wherein after petal picking is conducted, cleaning and airing are conducted, fresh-keeping ingredient treatment is conducted, and packaging and refrigeration are conducted. The formula and the corresponding fresh-keeping method can prolong the refreshing time of rose petals to one year, the fresh-keeping cost is low, the occupied area is small, discoloration, off odor and deformation do not occur for the petals, and original odor, mouthfeel and biological tissue structure of the rose petals are preserved.

The invention discloses a low-temperature green raisin washing and sterilizing method. Green raisins are washed and sterilized through precooling saline solutions after being precooled, and then are dried through cold air. The method has the advantages that according to the characteristics that the green raisins are high in fructose content, high in reconstitution performance, prone to browning (changing color) when encountering high temperature, high humidity and strong ultraviolet rays, and prone to deformation, the invention provides the green raisin dry and cold method washing and non-thermal sterilization processing method, the liquid saline water, namely edible salt is adopted for low-temperature sterilization, after the green raisins are washed through the method, attachments on the green raisins are washed off to the maximum extent, rehydration of the green raisins can be reduced, the green raisins are kept from browning, the hygiene and microbiological indicators can reach the national food safety and hygiene standards, and the original color and lustre, flavor and shape keep unchanged.

The invention belongs to the field of tea leaf processing, and mainly provides a Mythic Fungus green tea and a processing technology thereof. The above product enriches the kinds of the Chinese tea industry, provides a multifunctional tea beverage for general consumers, and enhances the Chinese tea culture. Raw materials used in the invention comprise raw tea fresh leaves and Mythic Fungus particles; and the processing technology comprises the following steps: cutting Mythic Fungus to form the particles, withering the raw fresh tea leaves, parching, rolling Mythic Fungus and the tea leaves, drying and carrying out quality inspection acceptance. The Mythic Fungus green tea is prepared by mixing Mythic Fungus with the raw tea, enriches the latent quality of the tea leaves, improves the health functions of tea, can protect liver, nourish stomach, tranquilize the mind, improve eyesight, reduce blood pressure, blood fat and blood sugar, improve human body immunity and delay ageing, has clear soup and extremely good mouthfeel, and enriches Chinese green tea kinds.

The invention discloses red ginseng nutrition noodles and a manufacturing method thereof. The component of the red ginseng nutrition noodles contains, in parts by weight, 50000g high-quality wheat flour, 200g to 250g red ginseng, 600g Codonopsis pilosula, 800g almond, 300g tuckahoe, 300g dry mushroom, 500g egg and 1000g vegetable oil. The manufacturing method thereof comprises the steps of: weighing the materials according to the prescription, soaking the red ginseng, Codonopsis pilosula and dry mushroom, distilling and filtering, fully mixing and stirring the filtrate with flour, egg, peanut oil and defined amount of water, putting the mixture into machine, molding, and drying. The nutrition noodle overcomes the shortcoming of the traditional way to take red ginseng and other traditional Chinese medicine, maintains the medicinal value of various traditional Chinese medicine health care products as well as the pure flavor of traditional fine dried noodles, and has the advantages of convenience, anti-mildew property, worm-preventing property, being free from flavor change, long quality guarantee period, clear soup during cooking, delightful taste, and being free from segmenting and caking.

The invention discloses an andrographolide dry suspension and a preparation method thereof. The dry suspension is particles prepared from andrographolide and auxiliary materials through mixed spraying, wherein the auxiliary materials comprise one auxiliary material which has a relatively low melting point, and is 0.1-10 times of the mass of the andrographolide, and further comprise at least one other auxiliary. The andrographolide dry suspension can be taken with a small amount of water, is convenient to take, has little bitter taste, has a good effect of modifying the taste of andrographolide, and is suitable for children, old people and patients with swallow difficulty.

The invention discloses fried walnut with a long shelf life. The fried walnut with the long shelf life is prepared through the following steps: S1, an antioxidant is added to oil, walnut kernels are fried, and fried walnut kernels are obtained; S2, the fried walnut kernels are cooled and packaged in deoxidizer-containing aluminum foil bags. Nutrients of the walnut can be guaranteed effectively, and the shelf life of the fried walnut kernels can be prolonged.

The invention discloses a preparation method for a plate-shaped bean curd. A processing method comprises the following steps: firstly, washing and immersing raw materials; washing soybeans and filtering to remove impurities; secondly, grinding: finely grinding the soybeans and the water into slurry; thirdly, centrifuging to remove dreg; fourthly, continuously boiling the slurry; sixthly, automatically mixing and washing the slurry; adding a uniform mixing solution of gypsum, glucolactone and potato starch into an automatic filling machine; mixing the mixing solution with the slurry and automatically filling a mixture into a bean curd box; seventhly, solidifying for molding. With the adoption of the manner, the preparation method for the plate-shaped bean curd can be used for effectively improving the water-retaining property of the plate-shaped bean curd to 85% from 72% through adding the potato starch in a suitable ratio, so that a cutting opening of the plate-shaped bean curd keeps smooth, the taste is not rough and the mouth feel is fine and smooth.

A disclosed automotive trim material smell-removal apparatus with good smell-removal effect comprises a frame, an unreeling device is arranged on the frame, a front traction device is disposed at the rear of the unreeling device and on the frame, and an electric heating baking oven is arranged at the rear of the front traction device and on the frame; the electric heating baking oven is inside provided with a conveying device, one end of the electric heating baking oven is provided with a feed inlet, the other end of the electric heating baking oven is provided with a discharge port, and the upper end of the electric heating baking oven is provided with a plurality of first exhaust pipes in mutual communication; the upper end of the conveying device at one side of the discharge port is provided with a second exhaust pipe; the first exhaust pipes and the second exhaust pipe are connected with an air exhaust opening via connection pipes, and the air exhaust opening is connected with an exhaust fan; and an up-down strong smell-removal device is arranged at the rear of the electric heating baking oven and on the frame.

The invention discloses a method for processing soaked Chinese artichoke. The method comprises the following steps of screening, preparing of raw materials, preprocessing of the raw materials, cleaning, blanching, sterilizing, cooling, bagging, sterilizing, cooling and warehousing. According to the preprocessing step, preprocessing liquid is citric acid and the citric acid is prepared according to the ratio of the weight of water to the weight of critic acid, i.e. 1000: 4. A soup nutrient solution adopted in the bagging step is prepared according to the formula that 0.2 kg-0.35 kg of potassium sorbate, 15 kg-30 kg of salt, 1.2 kg-2.5 kg of edible glacial acetic acid, 10 kg-25 kg of white granulated sugar and 1 kg of aginomoto are added to 1000 kg of water (cold boiled water or purified water). In this way, the expiration data of the soaked Chinese artichoke reaches one year, the soaked Chinese artichoke is prevented from souring and is free of color variation and nutrition loss, crisp and refreshing in taste and unique in flavor. The problems that the Chinese artichoke is limited by seasons and cannot be easily stored are saved, and the soaked Chinese artichoke is a good nourishing product suitable for being eaten by people throughout the year.